Chicken Quasi Cordon Bleu Casserole

I came up with this casserole when I had some Israeli couscous to use up. I was really happy with the result and will be making this again. You could use rice instead of couscous and could also sub out the cheeses (I want to try it with Swiss, but I was out). You could also use deli ham instead of the prosciutto.

2 chicken breasts, cut into 4 cutlets (cut with knife parallel to cutting board to make cutlets that are the same size as the breast, just thinner)

4 slices prosciutto

2 tbsp butter

1/2 small onion

2 tbsp flour

1/2 cup cream

1/2 cup chicken broth

1/4 cup skim milk

1/4 cup shredded cheddar

1 tbsp stone ground mustard

1 tbsp Parmesan cheese

salt and pepper

2 cups cooked Israeli couscous

1/4 cup frozen peas

1/2 tsp bouquet garni or another herb mix

3 tbsp grated fontina cheese

Preheat oven to 350 and spray a 4×8 inch pan (an 8″ square would work too)

Start by cooking the prosciutto in a pan until it is browned. Spread the couscous on the bottom of the baking pan. Top with peas. Add the prosciutto. Top with chicken. Season with salt and pepper. In a pan, melt the butter pver medium high and add the onion. Cook until translucent, about 5 minutes. Add the flour and stir until combined then cook about 30 seconds. Stir in the cream, broth and milk and cook until thickened. Add the mustard, cheddar, and Parmesan cheeses and stir until melted. Pour over the chicken. Top with the fontina cheese. Bake for about 45 minutes, until bubbly.